Process for making bread



Patented Sept. 20, 1927 UNITED STATES PATENT OFFICE.

enemies is. HILL, or onnncon, am) enon'en L. rm'rmm, or cmcneo, ILLnt'oIs,

ASSIGNORS TO NORTHWESTERN YEAST COIPANY, OF

POBATION OF ILLINOIS.

CHICAGO, ILLINOIS, A COB- PBOCEB8 FOB mme BREAD.

No Drawing.

This invention is a new process for making bread dough with dry yeast which, with the straight dough process, yields a superior lea-vened bread with about 50% increase in volume over that secured with compressed yeast. This new process, when used with the sponge method, yields a bread equal in all respects to that secured with compressed yeast and sponge method.

For many years, the prepared yeast market has contained two well known, distinct types of yeast, well known as compressed yeast and dry yeast. In compressed yeast, the yeast is in moist condition and is, therefore, active; it remains in goodcondition only a few days, providing it is kept in cold storage; it ferments sponges and dou hs in, what is known as, a short ferb mentation period.

In dry yeast, the yeast, comparatively speaking, contains very little water and requires a lon fermentation v period in sponges and oughs, due to the time required for the yeast to become active. Dry yeast keeps for about three months and does not require cold storage.

Prior to this invention, compressed yeast was practically the only kind used in commcrcial'bakery trade, this because of its be 0 ing constantly in active condition which permits sponges and doughs to be made with a short fermentation riod.

Dry yeast has been use extensively in its keeping qualities an the su rior bread it makes. Dry yeast has seldom u used in modern commercial bakeries, on account of the long fermentation riod it requires to ferment sponges and oughs. These long fermentation periods cause the baker increased expense for time, labor. storage, equipment and working space.

' Dry yeast, however, has, among others, the following advantages:

yeast and does not require ice-cold storage; therefore, larger stocks may be carried, the fermenting power is more uniform and shipments may be made by freight at less -h0me baking for/many ears, on account of It is much more durable than compressed.

Application filed September 10, 1923. Serial Io. 55,884.

expense than by mail or ex ress and to points not now supplied wit compressed yeast. It works under wider ranges of'temperature than compressed yeast. It gives more expansion of loaves in the oven, or oven kick than compressed yeast, thereby making the loaf larger, more nutritious and more attractive to the purchaser so it is desirable to provide a method which will permit its use in commercial bake'shops.

In commercial bake shop methods, bread can be produced with com ressed yeast, by the so-called straight doug method in approximately six hours; and by the sponge method in approximately six and threequarters hours. Prior to this invention, bread could be produced with dry. yeast by the straight dough method in about eleven hours; and, by the sponge method in approximately slxteen hours. In both cases. the dry yeast methods referred to were, in addition to the excessive time consumed over the compressed yeast method, objectionable because the doughs and sponges required constant watching and were subject at all times to deterioration through accidents arising from very slight causes,-thi s situation resulting, as heretofore stated in" the non-use in commercial bakery practice of dry yeast in bread making.

The object of this invention is to provide a formula and process for the satisfactory revivification ofdried yeast for use in commercial baking, using nothing but the same materials ordlnarily used for the produc tion of a given quantity of breadwhlch will result in the production of a more nutritious bread of better flavor and better volume with economy of money, time and labor to the baker and with a fermentation period for either the straight dough or sponge process subsantially'the same as with compressed yeast, thus conforming to modern used in the starter bein only a part of those required in the finishe bread product anyway and the character of action of said materials in the starter bein such that although the starter requires a out fifteen hours for preparation, it can, for practical purposes, be left to itself during that peri0d, thus avoiding in any way increasmg) the labor or other costs to the commercial aker or cutting into the bake shop time schedules.

The invention further consists in the production of such a starter which, after the approximate fifteen hours required to put the yeast in active condition, may be used at once (or at any time later up to fortyeight hours, as hereinafter described) with either the sponge or straight dough methods of breadmaking, the fermentation period for the sponges or doughs being the same as when compressed yeast is used.

This invention further consists in such a formula that requires a total of materials, including the materials for the starter, the

same in amount and kinds as when com ressed yeast is used, except that with this ormula for dry yeast about'one per cent more water is used in making the dough, this extra water increasing the yield in loaves.

After the fifteen hour period required for the dry yeast in the starter to become active, the starter will make the bread on the same time schedule as when compressed yeast is used, namely, about six hours with the straight dough and six and three-quarters hours for the sponge method, whereas, when dry yeast is used in its commercial form, the time required for making bread is about 11 hours with the straight dough method and about sixteen hours with the sponge method.

With the foregoing facts in mind, the nature of the invention will be seen from the followin illustrative example, which is within e scope of the invention, but to which we are not limited as to components, qualitatively or quantitatively:

Fommda.

Into a suitable container, put 3.5 grams sucrose or glucose and 1.75 grams of an inorganic yeast food on an organic filler for base, as ammonium sulphate, (NH,),SO,, 2 parts calcium phosphate Ga, (PO, one part; calcium su phate, ChSOflH, one part, and starch 6 parts, and 120 cubic centimeters of water at 90 Fahrenheit, and stir until materials are dissolved as much as ossible. Add 3.5 grams of commercial m t extract of the quality ordinarily used in the bakin trade, and stir until dissolved. Then add ams of commercial dried yeast. Stir we cover loosel and let stand (usually over night or for a at 15 hours) at a temperature of 80-90 degrees Fahren. heit, with due regard for revention from contamination with bacteria, initially and thereafter, thus completing the herein referred to starter.

If the baker, commercial or home, does not use yeast food or malt extract-in his or her .bread, they may be omitted, either singly time indicated, is used in lieu of compressed or any other yeast, in making a dough of course, stirring it well before using. roceed now as follows: Place in a suitable container 6.5 grams sucrose or glucose, 5 grams salt and 100 cubic centimeters water at such temperature that the final temperature of the dough will be 83 Fahrenheit, consideration being given to the room and flour temperatures and friction from the mixer. Place in a mixing bowl 350 grams flour and add the above east mixture, mixing slowly until lums orm; then add the sugar and salt solution and mix at faster speed; then add 5% rams lard and mix at high speed. (Note: otal mixing time is 5 minutes.) Place dough in a greased container of suitable size; cover and let rise at 83 Fahrenheit. After 145 minutes, knead the dough down; 70 minutes later, knead dough down again; 20 minutes later, knead dough down again. Now mould 18 ounces of the dough into a loaf; cover and place in proofing cabinet at 102 Fahrenheit. Let loaf rise for 1 hours and then bake in oven at temperature of 450 degrees Fahrenheit for 30 minutes.

The above formula, if carefull carried out as indicated, will ield, as finished product, a one-pound loa of bread with about increase in volume over that secured with compressed yeast.

This formula and method does not increase the number or amounts of ingredients usually used by bakers, but gives a new way of making bread, whereby certain yeast nourishing ingredients required by bakers in their doughs or sponges, are dissolved in about one-half of the water to be used in making the bread and the dry yeast is then placed in this yeast nourishing solution and allowed to grow and revive practically without attention, under proper conditions of temperature, for about 15 hours, by which time the yeast is in active condition. Procedure, as regards the handling of all clearly seen Formula of this inzg gg i ggg vention for makwmi "r5181". {3% 1 $3; g the stralght comp y dough process.

3 Ingredients in starter:

Yeast 7 grams dry yeast. Sugar 3.6 grams. Malt" 3.5 grams. Yeast foo 1.75 grams. Water 120 c. 0. Ingredients in dough:

Yeast 7 gram: compressed Above starter.

yeas Sugar 10 grams...- 6.5 grams. Malt 3.5 grams None. Yeast food... 1.75 grams None. Water 217 c. 100 c. c. Flour 350 grams 350 grams. Salt 5.25 grams 5.25 grams. Lard 5.25 gram! 5.25 grams. Time required Same (aside from 15 hours starter stands). Total materials required. Sameexce t more. water is used with formula 0 this invention.

hours starter stands.

This starter method of preparing and using dry yeast has amongothers the following advantages:

This starter is easily, made and is composed of dry yeast, in amount the same as No attention required during the fifteen" usually used with compressed yeast, dis-' solved inabout one-half of the water re quired forv making the bread. To this is added certain other reviving materials which are part or all of certain ingredients OIdlnarily used by bakers in making bread and the amounts used in the starter are deducted from the total amounts as used in the bread; therefore, no extra ingredlents are necessary. The starter stands at a temperature of 80 to 90 degrees Fahrenheit for about 15 hours and is'then ready for use. This temperature is the ordinary dough room temperature maintained by .bakers and, therefore, tits in with the bakers resent working temperatures and conditlons. Although this starter stands for a period of about 15 hours. there is no extra bread making labor over the compressed yeast method.

After the completcdndr yeast starter has been revivified and ermented for 15 hours, it may,.if desired, be kept in cold -storage for a period up to 48 hours and then by raising its temperature to 80 to 82 F., may be used the same as freshly fermented starter.

The dough made with this dry yeast starter absorbs over one per cent more water, due to the difference in the moisture content of dry and compressed yeasts; therefore, a

correspondingly larger number of loaves may be made with" this formula'than with p compressed yeast.

On account of the materials contained in the dry yeast, the dough madeb this inven tion is less sticky thanthat m o with compressed yeast and easier to handle, either by machinery or by hand and requires less dusting flour, thus a saving on dusting flour and labor in handling same.

The starter of this invention used in brcadmaking starts its fermentation activity slowly and increases gradually in vigor,

whereas the reverse is true of compressed yeast. This produces the following advantages over bread made with compressed stated in the last paragraph, in some States that do not have laws requiring loaves to be scaled at certain weights, loaves may be scaled according to volume, which would made a further savin with this formula.

The method speciihed for mixing the dough, in the formula of this invention, is very important. as it preserves the fermenting power of the yeast and makes for the better development of the dough, and assists in making larger and. more nutritious loaves.

Summarizing.-The invention has the following general advantages 1. Better fiavored bread of homemade yr P r 2. Better volume ofloaf-more nutritious bread-appetite appeal.

Longer moisture retention.

, 4. Not necessary to store yeast in refrigerator; therefore less liable to be damaged in quality while in transit or storage.

5. A suitable supply of starter maybe kept on hand at all times in the refrigerator.-

Any good commercial dry yeast may be used in carrying out this invention. Yeast foam madeby Northwestern Yeast Company, Chicago, Illinois, has been used with success. V

While the invention has'been made prima rily on account of the commercial baking problem, it is, of course. just as applicable to home baking or any other kind or place of baking.

In support of the statement that the bread produced is more nutritious, it is pointed out that a well raised loaf of bread is more rous and digestible and a large loatof read indicates that the gluten. has. been is more nutritious. A

' The word bread in the specification and claims is used to include all yeast l'eavened, baked goods. The terms malt malt extract and izs commercial malt extract mean either malt flours, malt products or malt extracts in The use, generically ot a composition of matter composed of ammonium sulphate, calcium sulphate, calcium phosphate,

cient length of time to revivify the dry yeast and thereby produce an active starter, and then compounding such starter with the remainder of the predetermined total of materials to produce said dough.

2. The herein described method of making bread dough which tOIlSlStS in mixing dry yeast with a portion of the predetermined total of the ycastnourishing materials which ultimately go into a predetermined unit of dough. allowing the mixture to stand for about fifteen hours to revivify the dry yeast and thereby produce an active starter, and then compounding such starter with the remainder of the predetermined total of materials to produce said dough.

3. The herein described method of making bread dough which consists in mixing dry yeast with a portion of the predetermined total of the yeast-nourishing materials which ultimately go into a predetermined unit of dough, allowing the mixture to stand a sulficient length of time in a temperature of 80 to 90 F. to revivify the dry yeast and thereby produce an active starter, and then compoundingsuch starter with the remainder of the predetermined total of materials to produce said dough. v

4. The herein described method of making bread dough which consists in mixing dry yeast with a portion of the predetermined total of the yeast nourishing materials which ultimately go into a predetermined unit of dough, allowing the mixture to stand about fifteen hours in a temperature of 80 to 90 F. to revivify the dry yeast and thereby produce an active starter, and then compounding such starter with the remainder of the predetermined total of materials to produce said dough.

5. The herein described method of making bread which consists in mixing dry yeast with a portion of the predetermined total of the yeast nourishing materials which ultimately go into a predetermined unit of bread, allowing the mixture to stand a sufficient length of time to revivify the dry yeast and thereby produce an active starter, then compounding such starter with the remainder of the predetermined total of materials to form said dough, allowing the dough to rise, and then kneading, proofing and bakin the dough to produce the finished bread product.

6. The herein described method of making bread which consists in mixing dry yeast with a portion of the predetermined total of the yeast nourishing materials which ultimately -go into a predetermined unit of bread, allowing the mixture to stand a suflicient length of time'to revivify the dry yeast and thereby produce an active starter, then compounding such starter with the remainder of the predetermined total of materials to form said dough, allowing the dough to rise 145 minutes, then kneading the dough down at the terminationot' the rising period and at subsequent periods of and 20 minutes, and then proofing and baking the dough to produce the finished bread product.

7. The herein described method of making bread dough which consists in mixing dry yeast with a portion of the predetermined total of the yeast nourishing materials from the same kind and amount of materials which, exclusive of the compressed yeast, would ultimately go into a unit of ough produced by the use of compressed yeast, allowing the mixture to stand a sufiicient length of time to revivify the dry yeast and thereby produce an active starter and then compound such starter with the remainder of the materials to produce a dough.

8. The step in the process of making bread dough, which consists in adding dried yeast to a suitable solutionof yeast food consisting of sugar, malt extract and yeast nourishing salts to-Wit ammonium sulphate, calcium phosphate (Ca 1 0 and calcium sulphate and permitting the revivilication and growth of the yeast preparatory to usin the product as a starter in making bread.

Tn witness whereof, we have hereunto subscribed our names.

' CHARLES B. HILL. GEORGE L. TINTNER,

CERTEFICATE 0F CORRECTION.

Patent No. 1,643,0ll. Granted September 20, 1927, to

CHARLES B. HILL ET AL.

It is hereby certified that error appears in the printed specification of the above numbered patent requiring correction as follows: Page 4, line 7, strike out the word "our" and insert "Charles B. Hills and Maurice H. Givens"; and that the said Letters Patent should be read with this correction therein that the same may conform to the record of the ease in the Patent Office.

Signed and sealed this 8th day of November, A. l). 1927.

M, J. Moore,

Seal. Acting Commissioner of Patents. 

